Written By Stefanie Azzopardi

Kimchi Green Bowl

Take a trip to Korea with this fresh and easy Kimchi Green Bowl

INGREDIENTS

  • 1 1/2 tbs Simply Stir-Fry Vegetable Superfoods

  • 2 tsp sesame oil

  • 150g green beans, halved lengthwise

  • 4 spring onions, sliced on the diagonal

  • 150g snow peas

  • 1 avocado

  • 1 1/2 tbs rice wine vinegar

  • 150g kale leaf & spinach

  • 2 tsp sesame seeds, toasted

  • 150g frozen edamame beans, defrosted, peeled

  • 4 eggs

  • 1 cup brown rice

  • 1 1/2 cup kimchi

METHOD

  1. Cook brown rice following packet directions. Set aside.

  2. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 7 minutes. Drain and cool under cold running water. Peel and halve.

  3. Separately blanch snow peas and both beans in boiling water for 1 minute each. Refresh in cold water. Peel avocado and cut into wedges. Divide rice among serving bowls, top with vegetables, avocado, kimchi, spring onion and boiled egg.

  4. Whisk rice wine vinegar, sesame oil and sesame seeds together. Spoon over bowls and serve.

Stefanie Azzopardi
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